JORDAN MARSH BLUEBERRY MUFFINS

Preheat oven to 375°F (190°C) and line a muffin tin with paper cups or grease the cups well.

Cream together the butter and sugar in a large bowl until the mixture is light and fluffy, about 2-3 minutes of mixing.

Beat the eggs in a separate small bowl, then add them to the butter-sugar mixture along with the vanilla extract, stirring until fully combined.

In another bowl, whisk together the flour and baking powder to distribute the leavening agent evenly throughout the dry ingredients.

Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture, stirring gently between each addition until just combined.

Fold the blueberries into the batter using a spatula or wooden spoon, being careful not to overmix or crush the berries.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake in the preheated oven for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.